What’s your favorite part about spring? Is it the flowers in bloom? The longer days? Or maybe the limited-edition menus rolling out at coffee shops across the country?
Starbucks recently unveiled its spring lineup, complete with ube cold foam and lavender matcha—and now it’s Peet’s turn. Just like Starbucks, many of the new items on the coffee chain’s menu can be made vegan. And just like Starbucks, ube, matcha, and lavender feature heavily. In fact, you could say these three flavors are the darlings of the coffee world right now.
Matcha has been steadily climbing in popularity, and lavender made an appearance on Starbucks’ menu last year. Ube, however, is relatively new in Western coffee chains. In the Philippines, it has long been a staple. It’s a popular addition to coffee, not just for its vibrant purple hue, but also for its sweet, vanilla-like, nutty flavor.
Earlier this year, Starbucks even declared ube the “taste of the year,” describing it as an ingredient “brimming with heritage and flavor.”
Peet’s Coffee
The new dairy-free spring drinks at Peet’s Coffee
So, how does ube show up on Peet’s menu? In an Iced Ube Matcha Latte With Cream Top, of course. The drink can be made dairy-free by omitting the cream top and choosing a plant-based milk alternative. And as a reminder, there’s no extra charge for non-dairy milk.
Peet’s is also offering a Lavender Vanilla Latte, which can be made vegan by swapping dairy milk for a plant-based option. If you want to jazz things up, you can add Peet’s vegan Popping Pearls, made with real coffee.
Then, things get even more matcha-forward, which isn’t surprising, given how popular the Japanese ingredient is right now. Peet’s is also serving a Lavender Vanilla Matcha Latte, available hot or iced.
Peet’s Coffee
Other vegan-friendly seasonal options include the Matcha Pineapple Burst and the Rosy Matcha Latte, made with rose- and lavender-flavored syrup. The latter, however, will only be available for a limited time around Mother’s Day (May 10—mark your calendars).
“At Peet’s, every seasonal launch is a chance to evolve our craft and reimagine specialty beverages,” said Kristina Roach, Peet’s Coffee’s senior marketing director.
“This spring, we’re bringing together ube, matcha, and lavender in ways that feel both innovative and unmistakably Peet’s,” she continued. “It’s a collection rooted in quality and craftsmanship, designed to deliver bold flavor, beautiful presentation, and a truly craveable beverage experience.”
The new spring menu is available at Peet’s now until June 2.
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Charlotte is a VegNews editor and writer based in sunny Southsea on England's southern coast.
